Chocolate Wows

This past Shabbat I was in Katamon with my dearest friend, E. It took a reallly long time to finally find a weekend that worked for both of us, but it did and I had a great time. (Thanks, El, if you're reading this!) I offered to bake challot (mommy's again) and dessert. Because A the chocoholic was coming, chocolate was the only way to go. It took me ages to figure out what to make- at first I wanted a cake- but then settled on these appropriately named Chocolate Wows from Good Housekeeping's Favorite Chocolate Recipes. These cookies more than live up to their name- chewy and chocolatey, like a brownie in a cookie, with toasted pecans. Mmmm! Everyone raved about these, but really, what's not to love? To up the deep chocolately flavor in these, I used Dutch process cocoa (my fave!) and about 3 1/2 ounces 60 percent cacao chocolate and the rest bittersweet. I also toasted the pecans as mentioned. (Don't skip this step- it takes the pecan from humble to sublime. You can't help but eat them all up.)  Once again, my pictures look nothing like the photograph because I keep forgetting to adopt the food stylist trick of reserving some chopped pecans and chocolate chips to press into the top. Go ahead and do it if you remember, if not, your eaters will just be surprised when they take a bite. That's about it. Enjoy your chocolate fix for today. (Sorry for the long pictures, these were the first taken on my new camera. Still getting the hang of it, so bear with me.)

Chocolate Wows
adapted from Good Housekeeping

1 cup pecans
1/3 cup flour
1/4 cup Dutch process cocoa
1 tsp baking powder
1/4 tsp salt
3 ounces 60% cacao chocolate
3 ounces bittersweet chocolate
1/2 cup margarine or butter
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
chocolate chips

Preheat your oven to 350.

Place the nuts in an even layer on a baking sheet and roast the nuts until nice and toasty, 7-10 minutes. Do not take your eyes off these or they will burn! Set aside to cool.

Place the cocoa, flour, baking powder and salt in a bowl; whisk and set aside.

Place the margarine and chocolate in a saucepan over medium heat, or in a microwaveable bowl,

and heat to melt. Stir until smooth. Set aside to cool.

Place the eggs and sugar in a bowl,

and beat two minutes or until light and lemon colored.

Add the chocolate mixture, flour mixture and vanilla,

and beat until blended. Take care to scrape down the sides of the bowl. Increase speed to medium and beat two minutes. The batter will lighten in color.

Add the chips and nuts,

and fold in.

Drop by the teaspoonful onto parchment lined baking sheets.

Bake about 13-15 minutes. Cool about ten minutes on their pans on a rack.

Transfer to a wire rack to cool completely. Store in zip lock bags.